Crispy Cheddar Rosemary Beer Battered Olives

Posted on: September 7, 2022. Updated on: July 12, 2023.

by Carolina Gelen

This recipe was inspired by one of my most recent thrift finds: an olive bowl! A small bowl, painted to look like an olive. The moment I put it in my cart, I knew exactly what recipe I’ll be including it in.

These crispy fried olives are stuffed with sharp cheddar, and covered in a light, airy beer batter. Serve them fresh with cayenne on top for a nice kick, and some salty fried rosemary leaves.

Don’t have any beer in the house? No problem, sparkling water is a great substitute for beer in this scenario.

Crispy Cheddar Rosemary Beer Battered Olives

4.4 / 5. from 43

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4.4 / 5. from 43

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Servings: 2
Prep: 20 minutes
Cook: 8 minutes



  • 226 g (8 oz) green olives, pitted
  • 50 g (1.7 oz) sharp cheddar cheese
  • 20 g (1/8 cup) all-purpose flour


  • 74 g (1/2 cup) all-purpose flour
  • 32 g (1/4 cup) cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 tablespoon fresh rosemary, finely chopped (about 1 sprig), plus more sprigs for frying
  • 105 g (1/2 cup) light beer or sparkling water, plus more as needed
  • A pinch of salt
  • Neutral oil for frying
  • Cayenne, for dusting

Dipping Sauce

  • 2 to 3 garlic cloves, minced
  • 2 tablespoons finely chopped chives, or scallions
  • 59 g (1/4 cup) Greek yogurt
  • 57 g (1/4 cup) mayonnaise
  • The juice of 1/2 small lime, about 1 tablespoon
  • A pinch of salt


  1. Crumble or slice the cheese into smaller pieces. Take a piece of cheese and gently push it in inside the olive to stuff it. Add 1/8 cup of flour over the olives, and toss to coat.
  2. For the batter, add the flour, cornstarch, baking powder, black pepper, and chopped rosemary to a mixing bowl. Whisk the dry ingredients, then pour in the beer. Whisk until combined, but don’t overmix, a few lumps are fine. The mixture should have the consistency of pancake batter. If it’s too thick, don’t hesitate to add more water or beer.
  3. Add the neutral oil to a medium pot or saucepan over medium heat. Add enough oil to the pot to create a 2-inch or 5-cm deep oil bath. Heat until the oil temperature reaches 375°F or 190°C.
  4. Dip each olive in the batter, then gently place it in the hot oil. Repeat with remaining olives. Don’t overcrowd the pot, fry the olives in a couple of batches. Fry for 5 to 7 minutes, or until golden, flipping halfway through. Lower the heat as needed. Remove the olives from the oil, and place them over a cooling rack, lined with paper towels to drain the excess oil.
  5. Optionally, fry some rosemary sprigs for a nice herby, crunchy topping. Remove the leaves from the main stem and gently lower them in oil. Careful, they will start sizzling right away. Fry for 15 to 30 seconds and set aside.
  6. For the dipping sauce, mix all dipping sauce ingredients in a bowl.
  7. Top the fried olives with a dusting of cayenne, a sprinkle of salt, and fried rosemary leaves. Serve right away.

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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23 thoughts on "Crispy Cheddar Rosemary Beer Battered Olives"

  1. Avery Smith says:

    What type of olives do you prefer for this?

    1. Carolina says:

      I used castelvetrano olives for this recipe, but any meaty, green olive will do the job 🙂

  2. Eloisa Fernandez says:

    You are genius. I’m so doing this.

    1. Carolina says:

      Yayyy, keep me posted, let me know how they turn out!

  3. Chandini says:

    Very nice.

    1. Carolina says:

      I appreciate that!

  4. Melissa B. Cohen says:

    Any tips for making ahead? And if so, how far ahead before serving to guests?

    1. Carolina says:

      For reference, they’ll stay crispy for 10 to 15 minutes after frying, but I highly encourage you serving them fresh. I would prepare the dipping sauce, stuff the olives with cheese, toss them in flour, prepare the batter and heat the oil bath as I’m waiting for the guests to arrive. Once the guests get there, get straight to frying them and serve them right away 🙂

  5. Jackie says:

    OOOOh mY I can’t wait to try these!

  6. Nikki says:

    Wow! These are amazing! We couldn’t stop eating them. Thank you so much for sharing!

    1. Carolina says:

      That makes me so happy! Thank you for the feedback, Nikki 🙂

  7. Eluny Boshoff says:

    I made this last night and OMG I am in love. Thanks for this one.

  8. Holland Jones says:

    Hi Carolina! Found you on TikTok and these look to die for! I’m not able to see the recipe on your website, can it be found anywhere else?

    1. Carolina says:

      Hi Holland,

      I’m so happy you found me. My website crashed and I lost a lot of recipes so I am uploaded them again. I emailed you a link to it.


  9. Anne Robinson says:

    Hi there. Can you recommend gluten free flour substitutes for this olive recipe?

    1. Carolina Gelen says:

      glute free all-purpose flour should do the job!